CARTOUCHE
Designed by the famous naval architect Jean-Jacques Coste, Cartouche is a custom built 95’ sailing catamaran – one of the largest charter catamarans in the world – a spacious vessel that embodies luxury cruising. In addition to this timeless elegance the Blue Coast 95’ offers superior comfort and premium performance combining modern styling with elegant aerodynamic lines, which are seamlessly integrated into the vessel’s voluminous interior. This super yacht is built for ease of handling and fast cruising with a minimal need for crew, equipped with a fully automatic furling boom allowing safe and easy sail reduction. Her sporty appeal and comfort at sea provide an idyllic means of enjoying the thrills of luxury sailing with all the high-end amenities of an exceptional cruising vessel.
Cartouche is accommodating up to 8 guests in 4 ensuite cabins: All 4 size beds are 190 - 160.
Large deck level to King master cabin with Ipad control AV and TV. 3 Queen size beds in guest cabins. Twin sinks, full size showers and dressing area. Queen size beds in guest cabins
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Twin 425 Cummins Generators Twin 17 KW x2 | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 8knts |
| Max Speed: | 14kntsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 39.4 Feet |
| Draft: | 7.55 Feet |
| Pax: | 8 |
| Refit: | 2017 - 2021 - 2022 |
| YearBuilt: | 2011 |
| Builder: | Jean-Jacque Coste |
| Engines: | Twin 425 Cummins Generators Twin 17 KW x2 |
| JetSkis: | No |
| Flag: | Malta |
| SatTv: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas, W. Med -Riviera/Cors/Sard., Caribbean Leewards, Caribbean Windwards |
| Summer Area: | Greece, W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | Yes |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | x2 |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | No |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | x2 |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Yes |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Tender Rib-eye 500 (2017) |
| Dinghy hp: | 100 HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 |
French
STCW 95 – PADI Divemaster, level 4 CMAS
Language: Fluent English
CHEF: Pauline BOULAY
French
STCW 95 - PADI Divemaster, level 4 CMAS
Languages: Fluent English
Since 10 years we are sailing, from Mediterranean Sea to Pacific Ocean and we know very well West Indies.
Our shared passion is the sea. What we love is to share these magical moments, a perfect anchorage, sunrises or race with dolphins and to offer to our guests an unforgettable experience.
We have been on board the Catamaran BLACK CAT for the last 3 years, cruising and chartering Greece waters & the Caribbean for the same owner who has now purchased CARTOUCHE our new adventure !
Sebastien knows perfectly the wakeboard and love learn and frame nautical sports.
For those who like to put the head under water, we accompany who wants for snorkeling. We are both dive master and level 4 CMAS and know very well marine species from Mediterranean and west indies.
Sebastien studied manufacturing plastic and composite. He began to work by producing carbon mast for sailing vessels like one off, race and for famous shipyards. After spending 8 years of manufacture he had decided to focus on sail.
His several navigations, offshore and inshore, and greats knowing permit him to become a Captain.
He gets all his degrees top of his class.
He had sailing on a lot of kind of vessels like monohulls, catamarans and trimarans.
As he had many miles on the sea he is prepared and trained for all types of situations. Cruises be held in a climate of trust and security.
His seriousness and perfectionism are exploited to be as close as possible to the expectations of his guests.
Pauline was always passioned by cook. She became cook 8 years ago for the first time on a sailing vessel. She decided to learn also to sail. She passed his captain license, so she can help the captain when he needs.
Each new destination is perfect to learn new recipes. She knows very well French cook but also Italian, West indies, Polynesian, and Asian cook. She especially like to cook fresh fish that she buys on the coast or the best way, the one we fish!
She only works with very fresh products and as possible organic. Meals are always healthy and balanced. But she doesn’t forget the gourmand, she cooked also delicious pastries.
She proposes during all day different snacks, sweet or salted, and cocktails or smoothies.
STEWARDESS: Line ROBERT
Canadian
STCW 2010 - B1/B2 / RYA Power Boat level 2 / ENG1
Silver Service / Food & Hygiene Safety / Wine, Bartending, Mixology
Yoga & therapeutic, muscular & relaxation massages
Advanced PADI Scuba Diver
Languages: Fluent French, English and basic Spanish
Line has 6 years experienced. She has worked as stewardess onboard several yachts like S/Y Black Cat 19m in Greece , S/Y Maita’i 22m from Colombia to Martinique, M/Y Columbus A 25m in the Mediterranean , S/Y Nahema IV 22m in the Caribbean , M/Y Gladiator 45m – Daywork in Antigua and St. Marteen , M/Y Jaguar 56m –in the Caribbean
Line is energic, smiling. She loves to delight and go beyond customer’s expectations.
ENGINEER: Valentin COTTEREAU
French
CFBS – Engineer Officer 750 KW certificate
Power boat LVL2
Language: Fluent English
Valentin has 7 years experienced;
He has worked as enginner aboard a 43m on a school yacht for Mechanic, mine hunter 52m ;
He made a transatlantic aboard S/Y Ipharra 31m and a delivery to the Balearics aboard a Bali42;
He has worked also as deckhand aboard charter yachts like M/Y Margaux in French Polynesia.and more recently aboard S/Y Baboon in West Med.
SAMPLE MENU MADE BY PAULINE BOULAY
BREAKFAST
All breakfasts are served with coffee, tea, milk, chocolate, local fresh fruits juice and fresh fruits, yogurts.
Eggs scrambles, fried, boiled or omelet, with spinach, mushrooms, ham. Plate of cheese, bacon and ham
Homemade bread, brioche and cakes. Pancakes, crepes or bagels.
APPETIZER
Goat cheese espuma and smash zucchini glass
Green mango salad and pickles
Puff with homemade tapenade and dried tomato.
Accra, Samosa
Makis with fresh fish or vegetables
Mix of fresh vegetable with humus and tatziki
COCKTAILS
Mojito, PIna colada, Gin tonic, Tequila Sunrise, Margarita, Punch coco, Manhattan, Arranged rum,Ti punch
STARTER
Fried shrimps with sweet sour dressing.
Fresh cold soup with pumpkin, ginger, coconut milk.
Mango and crab tartar.
Eggplant nems with lemon dressing and ricotta.
Ursin Flan.
Roasted scallop with vanilla dressing.
Exotic salad with shrimps, avocado and grapefruit.
MAIN COURSE
Columbo pork and local vegetables.
Grilled lobster and different kind of dressings with fresh salad and smash vegetables.
Papillote fish with green pepper and smash sweet potatoes.
Shrimps risotto with crustacean espuma.
Duck breast with orange chutney with roasted potatoes.
Entrecote with a mix of dressing and vegetables.
Marlin blanquette with linguine.
Fish carpaccio with ginger and curcuma dressing with sashimi sauce
Tahitian fish with rice and coconut milk and roasted banana plantain
Smoked fish with quinoa salad, nuts and ginger dressing
Chicken with coconut and lemon dressing with roasted fresh vegetables and basmati rice
Grilled fish, « beurre blanc » dressing with vegetable flan
Half cooked tuna with sesame seeds and soja sauce, salad
Nice salad with chicken stuffed with pesto sauce, nuts, apple, cheese and dried tomatoes
DESSERT
Profiteroles
Millefeuilles
Roasted pineapple with coconut mousse
Banana cake
Exotic tiramisu
Maracudja mousse
Chocolate cake
Fresh fruits with vanilla salad or chocolate dressing
Fruits and sabayon
Tatin pie
Homemade sorbet - Ice cream cup
Moka
Weekly rate for 2-8 guests:
June & September : 60 000€ + 30% APA + GREEK VAT
July & August: 65 000€ + 30% APA + GREEK VAT
One week minimum - Delivery might be asked.
WINTER 2023-2024 - BAHAMAS
Weekly rate for 2-8 guests:
Winter: $65 000 + 30% / MYBA terms
XMAS: $74 000 + 30% / MYBA terms
New Year: $78 000 + 30% / MYBA terms (10 days minimum with earliest boarding on Dec 28)
BAHAMAS: + 10% VAT & 4% Bahamian tax
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 39.4 Feet
- : 7.55 Feet
- : 8
- : 2017 - 2021 - 2022
- : 2011
- : Jean-Jacque Coste
- : 8knts
- : 14knts
- : Twin 425 Cummins Generators Twin 17 KW x2
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : Sebastien TSCHULL
- : Malta
- : No
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Twin 425 Cummins Generators Twin 17 KW x2 | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 8knts |
| Max Speed: | 14kntsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | 2017 - 2021 - 2022 |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas, W. Med -Riviera/Cors/Sard., Caribbean Leewards, Caribbean Windwards |
| Summer Area: | Greece, W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | Yes |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | x2 |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | No |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | x2 |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | Yes |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | Upon request |
| Guest Pets: | Yes |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Tender Rib-eye 500 (2017) |
| Dinghy hp: | 100 HP |
| Dinghy # pax: | 5 m |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 |
French
STCW 95 – PADI Divemaster, level 4 CMAS
Language: Fluent English
CHEF: Pauline BOULAY
French
STCW 95 - PADI Divemaster, level 4 CMAS
Languages: Fluent English
Since 10 years we are sailing, from Mediterranean Sea to Pacific Ocean and we know very well West Indies.
Our shared passion is the sea. What we love is to share these magical moments, a perfect anchorage, sunrises or race with dolphins and to offer to our guests an unforgettable experience.
We have been on board the Catamaran BLACK CAT for the last 3 years, cruising and chartering Greece waters & the Caribbean for the same owner who has now purchased CARTOUCHE our new adventure !
Sebastien knows perfectly the wakeboard and love learn and frame nautical sports.
For those who like to put the head under water, we accompany who wants for snorkeling. We are both dive master and level 4 CMAS and know very well marine species from Mediterranean and west indies.
Sebastien studied manufacturing plastic and composite. He began to work by producing carbon mast for sailing vessels like one off, race and for famous shipyards. After spending 8 years of manufacture he had decided to focus on sail.
His several navigations, offshore and inshore, and greats knowing permit him to become a Captain.
He gets all his degrees top of his class.
He had sailing on a lot of kind of vessels like monohulls, catamarans and trimarans.
As he had many miles on the sea he is prepared and trained for all types of situations. Cruises be held in a climate of trust and security.
His seriousness and perfectionism are exploited to be as close as possible to the expectations of his guests.
Pauline was always passioned by cook. She became cook 8 years ago for the first time on a sailing vessel. She decided to learn also to sail. She passed his captain license, so she can help the captain when he needs.
Each new destination is perfect to learn new recipes. She knows very well French cook but also Italian, West indies, Polynesian, and Asian cook. She especially like to cook fresh fish that she buys on the coast or the best way, the one we fish!
She only works with very fresh products and as possible organic. Meals are always healthy and balanced. But she doesn’t forget the gourmand, she cooked also delicious pastries.
She proposes during all day different snacks, sweet or salted, and cocktails or smoothies.
STEWARDESS: Line ROBERT
Canadian
STCW 2010 - B1/B2 / RYA Power Boat level 2 / ENG1
Silver Service / Food & Hygiene Safety / Wine, Bartending, Mixology
Yoga & therapeutic, muscular & relaxation massages
Advanced PADI Scuba Diver
Languages: Fluent French, English and basic Spanish
Line has 6 years experienced. She has worked as stewardess onboard several yachts like S/Y Black Cat 19m in Greece , S/Y Maita’i 22m from Colombia to Martinique, M/Y Columbus A 25m in the Mediterranean , S/Y Nahema IV 22m in the Caribbean , M/Y Gladiator 45m – Daywork in Antigua and St. Marteen , M/Y Jaguar 56m –in the Caribbean
Line is energic, smiling. She loves to delight and go beyond customer’s expectations.
ENGINEER: Valentin COTTEREAU
French
CFBS – Engineer Officer 750 KW certificate
Power boat LVL2
Language: Fluent English
Valentin has 7 years experienced;
He has worked as enginner aboard a 43m on a school yacht for Mechanic, mine hunter 52m ;
He made a transatlantic aboard S/Y Ipharra 31m and a delivery to the Balearics aboard a Bali42;
He has worked also as deckhand aboard charter yachts like M/Y Margaux in French Polynesia.and more recently aboard S/Y Baboon in West Med.
SAMPLE MENU MADE BY PAULINE BOULAY
BREAKFAST
All breakfasts are served with coffee, tea, milk, chocolate, local fresh fruits juice and fresh fruits, yogurts.
Eggs scrambles, fried, boiled or omelet, with spinach, mushrooms, ham. Plate of cheese, bacon and ham
Homemade bread, brioche and cakes. Pancakes, crepes or bagels.
APPETIZER
Goat cheese espuma and smash zucchini glass
Green mango salad and pickles
Puff with homemade tapenade and dried tomato.
Accra, Samosa
Makis with fresh fish or vegetables
Mix of fresh vegetable with humus and tatziki
COCKTAILS
Mojito, PIna colada, Gin tonic, Tequila Sunrise, Margarita, Punch coco, Manhattan, Arranged rum,Ti punch
STARTER
Fried shrimps with sweet sour dressing.
Fresh cold soup with pumpkin, ginger, coconut milk.
Mango and crab tartar.
Eggplant nems with lemon dressing and ricotta.
Ursin Flan.
Roasted scallop with vanilla dressing.
Exotic salad with shrimps, avocado and grapefruit.
MAIN COURSE
Columbo pork and local vegetables.
Grilled lobster and different kind of dressings with fresh salad and smash vegetables.
Papillote fish with green pepper and smash sweet potatoes.
Shrimps risotto with crustacean espuma.
Duck breast with orange chutney with roasted potatoes.
Entrecote with a mix of dressing and vegetables.
Marlin blanquette with linguine.
Fish carpaccio with ginger and curcuma dressing with sashimi sauce
Tahitian fish with rice and coconut milk and roasted banana plantain
Smoked fish with quinoa salad, nuts and ginger dressing
Chicken with coconut and lemon dressing with roasted fresh vegetables and basmati rice
Grilled fish, « beurre blanc » dressing with vegetable flan
Half cooked tuna with sesame seeds and soja sauce, salad
Nice salad with chicken stuffed with pesto sauce, nuts, apple, cheese and dried tomatoes
DESSERT
Profiteroles
Millefeuilles
Roasted pineapple with coconut mousse
Banana cake
Exotic tiramisu
Maracudja mousse
Chocolate cake
Fresh fruits with vanilla salad or chocolate dressing
Fruits and sabayon
Tatin pie
Homemade sorbet - Ice cream cup
Moka
Weekly rate for 2-8 guests:
June & September : 60 000€ + 30% APA + GREEK VAT
July & August: 65 000€ + 30% APA + GREEK VAT
One week minimum - Delivery might be asked.
WINTER 2023-2024 - BAHAMAS
Weekly rate for 2-8 guests:
Winter: $65 000 + 30% / MYBA terms
XMAS: $74 000 + 30% / MYBA terms
New Year: $78 000 + 30% / MYBA terms (10 days minimum with earliest boarding on Dec 28)
BAHAMAS: + 10% VAT & 4% Bahamian tax
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
